One-Pan Chicken Tortellini Pesto Skillet Recipe

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds chicken breast, cubed
• salt and ground black pepper to taste
• 0.5 cup chicken broth
• 0.5 cup prepared pesto
• 0.5 cup heavy cream
• 1 cup Parmesan cheese, divided
• 1 cup baby spinach
• 0.5 cup cherry tomatoes, halved
• 1 (16 ounce) package refrigerated cheese tortellini

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Sauté until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
2. Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
3. Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve immediately.

Nutrition

• Calories: 634 kcal
• Fat Content: 35 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 835 mg
• Protein Content: 44 g
• Cholesterol Content: 143 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g